omar emam
omar emam
Academic Position: Dean
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22-The Production of low protein bread by using starch and Pectin.
21-Combarative Studies between fumigation and irradiation of simi –dry date fruits
20-Microbiological, and chemical studies on eguptian salted sardines
19-Comparahtive effects of gamma and microwave irradiation on the qualitu of black pepper.
18-Microbiological and chemical avaluation of sponge and cream cakes
17-Microbiological, chemical and organolo ptical evaluation of irradiated fish produsts.
16-The quality of cumin treated with gamma and microwave irradiation .
15-Nutritive evaluation of veal meat cooked by different methods.
14-Effect of processing on heavy metal bioaccumulation in fish flesh of oreachramus niloticus reared in polluted water.
13-Preparation of some weaning food mixtures and their nutritional evaluation.
12-Studies on some fresh and processed vegetables and fruits as a source of anticarcinogenic phwtochemicals
11-Microbial, chemical and physical changes in peach fruits as affected by irradiation and cold storage
10-Biological evaluation of rats fed on maryot lake fish (oreochromis niloticus)
9-Quality – properties evaluation of burgers of burgers processed from spent – laying hens meat
8-Effect of cooking and processing methods on anticarcinogenic of phenolic compounds in tea, chick peas and barley
7-The affect of kitchen organization on the amount of time and effort used in performing some household tasks can experimental study .
6-Chemical, organoleptic and microbiological evaluation of irradiated cumin seads .
5-Antioxidant activity of some fruit peels
4-Antioxidant activity of some vegetables and their peels
3-Effects of gamma irradiationtreatment on rheological properties and microbial loud of wheat flour (Triticum sativum)
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